Japanese Homestyle Cooking Classes

【Ingredients】（5 servings）Kiriboshi daikon (切り干し大根 / Kiriboshi daikon)……20g
Water (水 / Mizu)……400ml
Carrots (にんじん / Ninjin)……80gDeep-fried tofu (油揚げ / Abura-age)……1（30g）
Sake (酒/ Sake)……1tbsp
Cane sugar (きび砂糖/ Kibi satō)……1tbsp
Soy sauce (しょうゆ / Shōyu)……1½tbsp
【How to Make】
① Soak the kiriboshi daikon in 400ml of water for at least 10 minutes to let them soften. Julienne the carrots into matchstick-size pieces. Cut the abura-age in half lengthwise and then cut both sides into 5mm (little less than ¼in.) strips.
② Transfer the kiriboshi daikon and water to a pot, add the carrots and abura-age, and bring to a boil. Once the mixture boils, add the sake, cane sugar, and soy sauce, cover the pot and simmer for 7 minutes.
③ Remove the pot lid to let excess water evaporate. Once the water is reduced, turn off the heat, and cover the pot to let the contents cool in their own steam.

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Kaoru Shibata

After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads.
Contact:kitchennippon@hotmail.com